I never thought of pasta as a gourmet delicacy. It's cheap and somewhat nourishing though full of carbs. This new shape sounds kind of interesting but it's $4.39 a pound in 5 pound bulk bags. Normal pasta is $1 a pound at Trader Joe so I'll stick to that.
The Invention of a New Pasta Shape
151–160 of 191 posts
Re: The Invention of a New Pasta Shape
#152Earlier quoted context omitted.
And ravioli/tortellini are no longer filled, but grown whole.
Not by 2045, at least not likely. The theory that for every thing you might want to manufacture, an infinite universe must contain a planet where it grows naturally is older than most people on hn, but I doubt that we'll find planet Raviolon that soon. How would you even start a serious SETP Project without a smelloscope? (scheduled for y3k)
> How would you even start a serious SETP Project without a smelloscope?
Obviously by using for the characteristic emission spectra of sodium, associated with pasta cooked in well-salted water. Unless of course you're looking for naturally uncooked pasta.
Re: The Invention of a New Pasta Shape
#153The year is 2045. 35 percent of humanity's GDP is invested in improving pasta technology. The current record-setting pasta is being extruded through a bronze die which had been cast into a void produced by activated charcoal formed around transformer-derived non-euclidean topologies. A one-quarter-inch pasta has three square miles of surface area.
The year is 2083. The state of the art in pasta technology is to use artificial intelligences whose sole purpose is to produce functions that define a pasta’s shape as a function of time to produce variable surface area. Cheap three dimensional pasta is now eaten almost exclusively by basic income households.
Re: The Invention of a New Pasta Shape
#154One of their advertising points is using right angles and varying thicknesses to produce different textures... so while parts will be aldente others mushy I guess. Sounds a lot like marketing attempting to pass off a bad feature as a positive
"al dente" isn't really a quality _part_ of a piece of pasta can have. If the whole thing is al dente... that's just undercooked. The entire appeal of cooking it that way is having the variance in texture in the same piece. It absolutely makes sense to design a pasta shape that optimizes for that. In fact a lot of pasta shapes already do, whether or not it was intentional.
This variance in texture is the main feature of traditional Chinese "knife-cut" noodles (刀削面 dāo-xiāo miàn) [0]. The chef cuts each noodle from a block of dough, letting it fall directly into hot water [1]. The noodle is fat (chewy) in the middle and tapered (soft) at the ends.
Re: The Invention of a New Pasta Shape
#155Why is it bent in the wrong direction? Certainly it would hold more sauce if it curved upward, not downward.
Re: The Invention of a New Pasta Shape
#156Earlier quoted context omitted.
"al dente" isn't really a quality _part_ of a piece of pasta can have. If the whole thing is al dente... that's just undercooked. The entire appeal of cooking it that way is having the variance in texture in the same piece. It absolutely makes sense to design a pasta shape that optimizes for that. In fact a lot of pasta shapes already do, whether or not it was intentional.
This variance in texture is the main feature of traditional Chinese "knife-cut" noodles (刀削面 dāo-xiāo miàn) [0]. The chef cuts each noodle from a block of dough, letting it fall directly into hot water [1]. The noodle is fat (chewy) in the middle and tapered (soft) at the ends. [0] https://duckduckgo.com/?q=刀削面&t=h_&ia=images&iax=images [1] https://www.youtube.com/watch?v=dt7AP0Ll2-4
Have never tasted it in my life and it already looks delicious. I love thick, flat noodles. I undercook fettuccine and ensure they stick together but I wonder if that would provide the same experience.
Re: The Invention of a New Pasta Shape
#157Earlier quoted context omitted.
as an Italian, according to my personal understanding, "al dente" means the point where pasta is cooked but not yet overcooked (it starts becoming softer). The meaning of cooked and overcooked depends a lot on personal taste, but generally al dente it's when it's still elastic but not mushy, like if you apply pressure with the border of a fork, it goes back to the original shape when you relieve the pressure and does…
To me the essential question is, do they taste it repeated times with the same spoon, double dipping it and getting their germs in there the way I see it on TV shows? Also, given your opening credentials, username noted with confusion.
Though it's not desired obviously, when testing pasta you're retrieving it from boiling water. Germs aren't a huge concern.
Beyond that, reusing spoons to taste test is more often done on fictional shows. Cooking shows usually either use different spoons or pour a bit on a saucer and drink from that.
Finally, ignoring all the other ways Afro-Italians exist, some Italian islands are technically part of Africa.
Re: The Invention of a New Pasta Shape
#158Earlier quoted context omitted.
Not really. I mean you want to cook it differently and slightly less if you're going to finish it in the sauce but that's a different thing. Al dente is specifically undercooking it a bit because you prefer that texture over the fully cooked texture. If you pull it a little early then let it fully finish in the sauce it's not what I would consider al dente.
as an Italian, according to my personal understanding, "al dente" means the point where pasta is cooked but not yet overcooked (it starts becoming softer). The meaning of cooked and overcooked depends a lot on personal taste, but generally al dente it's when it's still elastic but not mushy, like if you apply pressure with the border of a fork, it goes back to the original shape when you relieve the pressure and does…
Usually when pasta cooked the exact amount of time specified on the package it should be "al dente", but you shouldn't trust it and start tasting it a couple of minutes before that point.
Where did this idea come from?
I used to believe this too and did exactly as you suggest. But I always left it in longer.
So I started following the timing on the pack. It always works for me for normal dried pasta.
Re: The Invention of a New Pasta Shape
#159Earlier quoted context omitted.
Klein bottle shaped pastas can be constructed and blur the distinction between extruded noodles and filled pastas. Getting hungry thinking about it.
> Klein bottle shaped pastas can be constructed Can they though? At scale? With what mechanism? Slightly damp glutinous starch isn't as great a material as you might imagine.
3d Pasta printer
Re: The Invention of a New Pasta Shape
#160Earlier quoted context omitted.
as an Italian, according to my personal understanding, "al dente" means the point where pasta is cooked but not yet overcooked (it starts becoming softer). The meaning of cooked and overcooked depends a lot on personal taste, but generally al dente it's when it's still elastic but not mushy, like if you apply pressure with the border of a fork, it goes back to the original shape when you relieve the pressure and does…
To me the essential question is, do they taste it repeated times with the same spoon, double dipping it and getting their germs in there the way I see it on TV shows? Also, given your opening credentials, username noted with confusion.
It’s boiling water. What do you think will survive? The only reason not to do it is to maintain the habit so you don’t contaminant other things.